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Stir-Fried Chicken Paprikash

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Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 4


  • 1 lb boneless skinless chicken breast, cut into bite size pieces
  • 2 tbsp dry sherry
  • 1 tbsp garlic finely chopped
  • 2-1/2 tsp cornstarch
  • 2 tbsp plus 2 tsp vegetable oil
  • 3/4 cup chicken broth
  • 1 onion thinly sliced
  • 1 red bell pepper julianne sliced
  • 1 tbsp sweet paprika
  • 1/3 cup sour cream
  • 3 tbsp flat-leaf parsley chopped
  • salt and pepper


  • In a medium bowl, combine the chicken, 1 tablespoon sherry, the garlic, 2 teaspoons cornstarch, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in 2 teaspoons oil.
  • In a small bowl, combine the chicken broth and the remaining 1 tablespoon sherry. Stir in the remaining 1/2 teaspoon cornstarch until dissolved.
  • Heat a 14-inch, flat-bottomed wok over high heat until a bead of water vaporizes upon contact. Swirl in 1 tablespoon oil. Add the chicken mixture, spread in a single layer and cook undisturbed for 1 minute. Using a metal spatula, stir-fry until the chicken begins to brown, about 1 minute; transfer to a plate.
  • Lower the heat to medium and swirl in the remaining 1 tablespoon oil. Add the onion and bell pepper; season with salt and stir-fry until softened, about 1 minute. Add the paprika, return the chicken and any juices to the wok, increase the heat to high and stir-fry until just combined. Swirl in the broth mixture and stir-fry until the chicken is just cooked through, 1 to 2 minutes. Stir in the sour cream and parsley.
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